Thursday, 13 December 2012
cupcake
cupcake
INGREDIENTS
150g butter, softened
150g caster sugar
150g self-raising flour
3 medium eggs
2tbsp milk
Few drops of vanilla extract
12-hole bun tray, lined with
paper cases
Method
Set the oven to gas mark 5 or 190°C.
Place all the ingredients in a bowl and beat until smooth.
Divide the mixture between the paper cases, and bake in the centre of the oven for 15-18 mins, or until the cakes have risen and are just firm to the touch in the centre.
Remove cakes from the oven, transfer them to a wire rack to cool.
Mango Soufflé by shireen
Mango Soufflé
Ingredients
Evaporated milk (chilled) 1 large tin
Mango jelly 1 packet
Mango puree 1 cup
Castor sugar 4 tbsp
Fresh cream 4 ounce + 4 ounce
Gelatin powder 1 tbsp
(dissolve it in ¼ cup water)
Rafhan Custard powder 1 tbsp
Method
Put all together in a blender. Blend for 2 minutes. Chill till firm. Decorate with fresh cream and mangoes.
Ingredients
Evaporated milk (chilled) 1 large tin
Mango jelly 1 packet
Mango puree 1 cup
Castor sugar 4 tbsp
Fresh cream 4 ounce + 4 ounce
Gelatin powder 1 tbsp
(dissolve it in ¼ cup water)
Rafhan Custard powder 1 tbsp
Method
Put all together in a blender. Blend for 2 minutes. Chill till firm. Decorate with fresh cream and mangoes.
MAPLE WALNUT PIE by shireen
Maple walnut pie
Ingredients for short crust pastry
Butter 5 ounces
Icing sugar 4 ounces
Egg 1
Flour 7 ounces
Vanilla essence few drops
Ingredients for filling
Eggs 3
Sugar 5 tbsp
Maple syrup 1 cup
Butter melted 3 tbsp
Vanilla essence ½ tsp
Walnuts coarsely chopped 1 ½ cup
Method for short crust pastry
In a mixing bowl beat 5 ounces butter and 4 ounces icing sugar till fluffy, add 1 egg and few drops of vanilla essence, fold in 7 ounces flour, mix well and leave to chill for 30 minutes. Then press into un greased 9 inches pie plate, prick with fork and bake blind for 10 minutes, remove cool and add filling. Re-bake on NO:5 for 40 minutes.
Method for filling
In a bowl beat 3 eggs and 5 tbsp sugar until smooth, add 1 cup maple syrup, 3 tbsp melted butter, ½ tsp vanilla essence and 1-1/2 cup walnut.
the substitute of maple syrup is honey:)
Ingredients for short crust pastry
Butter 5 ounces
Icing sugar 4 ounces
Egg 1
Flour 7 ounces
Vanilla essence few drops
Ingredients for filling
Eggs 3
Sugar 5 tbsp
Maple syrup 1 cup
Butter melted 3 tbsp
Vanilla essence ½ tsp
Walnuts coarsely chopped 1 ½ cup
Method for short crust pastry
In a mixing bowl beat 5 ounces butter and 4 ounces icing sugar till fluffy, add 1 egg and few drops of vanilla essence, fold in 7 ounces flour, mix well and leave to chill for 30 minutes. Then press into un greased 9 inches pie plate, prick with fork and bake blind for 10 minutes, remove cool and add filling. Re-bake on NO:5 for 40 minutes.
Method for filling
In a bowl beat 3 eggs and 5 tbsp sugar until smooth, add 1 cup maple syrup, 3 tbsp melted butter, ½ tsp vanilla essence and 1-1/2 cup walnut.
the substitute of maple syrup is honey:)
Cauliflower Manchurian by shireen
Cauliflower Manchurian
Ingredients
Cauliflower 250 gm
Flour ¼ cup
Corn flour 4 tbsp heaped
Salt ½ tsp
Ginger garlic paste 1 tbsp heaped
Garlic chopped 1 tbsp
Chopped onion 1 cup
Green Chile chopped 2
Coriander leaves chopped 2 tbsp
Soya sauce 2 tbsp
Ketchup ½ cup
Vinegar 2 tbsp
Sugar 1 tbsp
Oil ¼ cup
Method
Make a paste of ¼ cup flour, 4 tbsp corn flour, ½ tsp salt, 1 tbsp ginger garlic paste and about ½ cup chilled water, dip the cauliflower florets in this paste and deep fry till golden brown and crisp. Remove keep aside, heat a ¼ cup in a wok and add 1 tbsp chopped garlic fry till light golden add 1 cup chopped onion and 2 chopped green chilies to it, now add 2 tbsp soya sauce, ½ cup ketchup, 2 tbsp vinegar and 1 tbsp sugar to it, add fried cauliflower to the mixture and mix well, garnish with 2 tbsp coriander leaves, serve hot.
note forgot to mention that the cauliflower gets double fry
fried the cauliflower twice. first she fried it and again before putting it on the manchurian mix she fried it for the second time, this way the cauliflower gets crunchy!!!
double fry meaning first you fry and when u think its done remove it and keep aside, then fry again for few more minutes for it to be more golden and stiff.
double fry meaning first you fry and when u think its done remove it and keep aside, then fry again for few more minutes for it to be more golden and stiff.
Ingredients
Cauliflower 250 gm
Flour ¼ cup
Corn flour 4 tbsp heaped
Salt ½ tsp
Ginger garlic paste 1 tbsp heaped
Garlic chopped 1 tbsp
Chopped onion 1 cup
Green Chile chopped 2
Coriander leaves chopped 2 tbsp
Soya sauce 2 tbsp
Ketchup ½ cup
Vinegar 2 tbsp
Sugar 1 tbsp
Oil ¼ cup
Method
Make a paste of ¼ cup flour, 4 tbsp corn flour, ½ tsp salt, 1 tbsp ginger garlic paste and about ½ cup chilled water, dip the cauliflower florets in this paste and deep fry till golden brown and crisp. Remove keep aside, heat a ¼ cup in a wok and add 1 tbsp chopped garlic fry till light golden add 1 cup chopped onion and 2 chopped green chilies to it, now add 2 tbsp soya sauce, ½ cup ketchup, 2 tbsp vinegar and 1 tbsp sugar to it, add fried cauliflower to the mixture and mix well, garnish with 2 tbsp coriander leaves, serve hot.
note forgot to mention that the cauliflower gets double fry
fried the cauliflower twice. first she fried it and again before putting it on the manchurian mix she fried it for the second time, this way the cauliflower gets crunchy!!!
double fry meaning first you fry and when u think its done remove it and keep aside, then fry again for few more minutes for it to be more golden and stiff.
double fry meaning first you fry and when u think its done remove it and keep aside, then fry again for few more minutes for it to be more golden and stiff.
Sweet pan cake rolls
Sweet pan cake rolls
Ingredients for pan cakes
Flour 1 ½ cup
Salt ½ tsp
Eggs 2
Water 1 cup
Ingredients for filling
Fresh coconut grated 2 cups
Sugar 4 tbsp heaped
Almonds chopped ½ cup
Pistachio chopped ½ cup
Cardamom powder 1 tsp
Method
In a bowl mix together coconut grated, sugar, chopped almonds and pistachio, cardamom powder and mix all well.
Method for pan cakes
In a bowl make batter with flour, eggs, and water to a medium consistency. Heat non stick frying pan. Add ¼ cup batter to the frying pan and make pan cakes, remove, cool fill with filling, serve cold.
Ingredients for pan cakes
Flour 1 ½ cup
Salt ½ tsp
Eggs 2
Water 1 cup
Ingredients for filling
Fresh coconut grated 2 cups
Sugar 4 tbsp heaped
Almonds chopped ½ cup
Pistachio chopped ½ cup
Cardamom powder 1 tsp
Method
In a bowl mix together coconut grated, sugar, chopped almonds and pistachio, cardamom powder and mix all well.
Method for pan cakes
In a bowl make batter with flour, eggs, and water to a medium consistency. Heat non stick frying pan. Add ¼ cup batter to the frying pan and make pan cakes, remove, cool fill with filling, serve cold.
papri by shireen
Ingredients for Papri
Plain flour 1 cup
Wheat flour 1 cup
Oil 2 tbsp
Water ½ cup
Salt pinch
Oil for frying
Potatoes 2 chopped & boiled
Chick peas 1 cup boiled
Chaat masala 1 tsp
Roasted cumin crushed 1 tsp
Crushed red pepper 1 tsp
Salt 1 tsp
Yogurt 4 cups
Caster sugar 4 tbsp
Salt ½ tsp
Water ½ cup
Sweet chutney ½ cup
Green chutney ½ cup
Method for Papdi:
In a bowl mix both flours and add oil .Mix with finger tips, add water and
Knead to form a stiff dough. Roll out into small papdi’s
Prick them with a fork and deep fry on low heat till light brown and crisp.
Plain flour 1 cup
Wheat flour 1 cup
Oil 2 tbsp
Water ½ cup
Salt pinch
Oil for frying
Potatoes 2 chopped & boiled
Chick peas 1 cup boiled
Chaat masala 1 tsp
Roasted cumin crushed 1 tsp
Crushed red pepper 1 tsp
Salt 1 tsp
Yogurt 4 cups
Caster sugar 4 tbsp
Salt ½ tsp
Water ½ cup
Sweet chutney ½ cup
Green chutney ½ cup
Method for Papdi:
In a bowl mix both flours and add oil .Mix with finger tips, add water and
Knead to form a stiff dough. Roll out into small papdi’s
Prick them with a fork and deep fry on low heat till light brown and crisp.
Parda Chilman Biryani by shireen
Parda Chilman Biryani
Ingredients
Chicken boneless cubes ½ kg
Rice ½ kg
Whole spices 1 tbsp
Black cumin ½ tsp
Cream ¼ cup
Ginger garlic paste 1 tbsp
Salt ½ tsp
Chili powder 2 tsp
All spice powder 1 tsp
Onion brown 4 tbsp
Nutmeg ground ¼ tsp
Mace ground ¼ tsp
Green cardamom ground ¼ tsp
Lemon juice 1 tbsp
Coriander leaves 2 tbsp
Mint leaves 1 tbsp
Yogurt 1 ½ cup
Cream 2 tbsp
Milk 2 tbsp
Saffron ¼ tsp
Kewra water 1 tsp
Oil ¼ cup
Whole red chilies 6
Ingredients for short crust
Flour 2 cups
Butter 5 ounces
Salt ¼ tsp
Egg 1 beaten
Water to knead
Method
Soak ½ kg rice for ½ hour.Then boil rice with 1 tbsp whole spices and 1 tbsp salt till half done, drain and keep aside. Beat 1 ½ cup yogurt and divide into 2 portions. In one portion mix ¼ tsp saffron, 2 tbsp cream, 2 tbsp milk and 1 tsp kewra, also add in 2 tbsp coriander and 1 tbsp mint leaves. Leave the other portion plain. Heat ¼ cup oil in a pan, add 1 tbsp ginger garlic paste, 2 tsp chili powder, ½ tsp salt, 4tbsp brown onion, and fry for two minutes. Add ½ kg chicken cubes then add plain yogurt with 1 tsp all spice powder and 6 whole red chilies, cover and cook till chicken is done and the oil comes on top. Lastly add in ground ¼ tsp nutmeg, ¼ tsp mace and ¼ tsp green cardamom.
To assemble the biryani
Grease the base of an oven proof dish, spread the half chicken mixture, then spread the half yogurt mixture. Spread a layer of the half boiled rice. Cover this once again with chicken then remaining rice and then remaining yogurt mixture, also add 1 tbsp lemon juice. Now cover the rice with the prepared short crust dough, seal the edges, Brush well with beaten egg and bake in the oven for 20 minutes on NO: 3 or 150 degree C. serve hot.
Method for short crust
Sieve 2 cups flour with ¼ tsp salt, mix in 5 ounces butter then add 1 beaten egg, knead to a dough with water as required.
note no lid danay ki zaroorat nahi ha yah asay hi direct bake hogi jab tak crust golden ho or rice ko daam ajay ga
Ingredients
Chicken boneless cubes ½ kg
Rice ½ kg
Whole spices 1 tbsp
Black cumin ½ tsp
Cream ¼ cup
Ginger garlic paste 1 tbsp
Salt ½ tsp
Chili powder 2 tsp
All spice powder 1 tsp
Onion brown 4 tbsp
Nutmeg ground ¼ tsp
Mace ground ¼ tsp
Green cardamom ground ¼ tsp
Lemon juice 1 tbsp
Coriander leaves 2 tbsp
Mint leaves 1 tbsp
Yogurt 1 ½ cup
Cream 2 tbsp
Milk 2 tbsp
Saffron ¼ tsp
Kewra water 1 tsp
Oil ¼ cup
Whole red chilies 6
Ingredients for short crust
Flour 2 cups
Butter 5 ounces
Salt ¼ tsp
Egg 1 beaten
Water to knead
Method
Soak ½ kg rice for ½ hour.Then boil rice with 1 tbsp whole spices and 1 tbsp salt till half done, drain and keep aside. Beat 1 ½ cup yogurt and divide into 2 portions. In one portion mix ¼ tsp saffron, 2 tbsp cream, 2 tbsp milk and 1 tsp kewra, also add in 2 tbsp coriander and 1 tbsp mint leaves. Leave the other portion plain. Heat ¼ cup oil in a pan, add 1 tbsp ginger garlic paste, 2 tsp chili powder, ½ tsp salt, 4tbsp brown onion, and fry for two minutes. Add ½ kg chicken cubes then add plain yogurt with 1 tsp all spice powder and 6 whole red chilies, cover and cook till chicken is done and the oil comes on top. Lastly add in ground ¼ tsp nutmeg, ¼ tsp mace and ¼ tsp green cardamom.
To assemble the biryani
Grease the base of an oven proof dish, spread the half chicken mixture, then spread the half yogurt mixture. Spread a layer of the half boiled rice. Cover this once again with chicken then remaining rice and then remaining yogurt mixture, also add 1 tbsp lemon juice. Now cover the rice with the prepared short crust dough, seal the edges, Brush well with beaten egg and bake in the oven for 20 minutes on NO: 3 or 150 degree C. serve hot.
Method for short crust
Sieve 2 cups flour with ¼ tsp salt, mix in 5 ounces butter then add 1 beaten egg, knead to a dough with water as required.
note no lid danay ki zaroorat nahi ha yah asay hi direct bake hogi jab tak crust golden ho or rice ko daam ajay ga
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